Clam Chowder

2 cans diced clams
1 c. chopped celery
2 c. diced potatoes
1 Tbsp vinegar
1 c. chopped onion
1 c. butter
1 c. flour
1 qt half-n-half

Boil potatoes, celery and onion with clam juice until tender. In another pan melt butter, add flour, stir until smooth, then add half-and-half, stir until thick. Pour over vegetables and add vinegar and clams. Heat and serve.